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Grilled Scallops Recipe

By: Andrea Alden

Perfect for treating some close family or friends to a delicious amuse bouche or a special occasion meal for two, Grilled Scallops with Couscous and Balsamic Butter, is a quick and easy way to put on the ritz. Buttery balsamic tingles the tongue while savory, citrus-scented scallops melt in the mouth. Easily adjust the amount of heat with the red pepper flakes, just add more or less depending on your preference. If possible, get fresh scallops, the day you are making this recipe.

prep time
20 min
cook time
10 min
Yield
4 as app, 2 as meal
Difficulty
Medium

Grilled Scallops Recipe

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Ingredients

Method

Photos

Ingredients

12

scallops

2 tbsp.

butter 

2 cups

cooked couscous 

2 tsp.

lemon pepper, divided

2½ cups

vegetable broth 

¼ tsp.

red pepper flakes

salt pepper to taste

lemon zest


Balsamic Butter 

¼ cup

balsamic vinegar

1 clove

garlic, minced

3 tbsp.

butter  

Method
  1. In a small saucepan, over medium heat, simmer the vinegar and the garlic. Simmer until reduced to a thick syrup, about 5 minutes. Set aside while the rest of the meal is being finished.
  2. Cook couscous to instructions, using veg broth and season with lemon pepper and red pepper flakes to taste.
  3. Place a Stainless Steel Grill Topper over direct heat and preheat the grill to high, around 500°F. You want this topper screaming hot to cook those scallops properly.
  4. Season the scallops with a light dusting of lemon pepper, and salt to taste. Melt butter on the stainless steel topper and sear the scallops for about 3 minutes until golden and crispy on each side.
  5. When ready to serve, rewarm the balsamic butter over medium heat. Cut the butter into pieces and add to the balsamic reduction one piece at a time. Stir in until all butter is incorporated and sauce is smooth.
  6. Serve scallops on a bed of seasoned couscous, drizzled with balsamic butter and lemon zest.

As a special treat, I made some Grilled Scallops with Couscous and Balsamic Butter. It would have been a perfect appetizer for a small dinner party, though we ate it for dinner, serving two very handily. Each scallop is like biting into a meaty marshmallow only juicier. The crispy exterior and mildly fishy flavor are enhanced by the lemon pepper and strong sweet balsamic butter.

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Place on a preheated topper

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Loads of colour

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Remove from the grill

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Serve atop seasoned couscous

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Top with green onion, or lemon zest

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Drizzle with balsamic butter

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Getting saucy

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Place on a preheated topper

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Loads of colour

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Remove from the grill

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Serve atop seasoned couscous

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Top with green onion, or lemon zest

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Drizzle with balsamic butter

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Getting saucy